Spiced Sweet Potato Muffins with Vanilla Cream

Prep Time: 25 minutes, plus extra time to soak cashews
Cook Time: 40 minutes
Makes: 12 muffins

These sweet potato muffins from Anth and Crystal at The Healthy Patch look and taste amazing!

Ingredients

1 cup cooked sweet potato mash (about 1 medium sweet potato)
5 medjool dates, pitted
5 eggs, room temperature
¼ cup coconut oil
3 tablespoons coconut milk
2 teaspoons maple syrup
½ cup coconut flour
1 tablespoon cinnamon powder
½ teaspoon ground ginger
½ teaspoon baking powder, aluminium free
½ teaspoon Celtic Sea salt

Vanilla Cream

1 ½ cups raw cashews, soaked in water (see note 1)
3/4 cups coconut milk
1 tablespoons honey
2 medjool dates, pitted
Seeds of 1 vanilla bean or ¼ teaspoon vanilla bean paste

Topping

¼ cup chopped toasted almonds, pecans, or nuts of your choice (optional - see note 2)
1 teaspoon cinnamon powder for sprinkling (optional)

Method:

1. Preheat the oven to 180 degrees (160 degrees fan forced). Line a 12-cup muffin pan with unbleached paper baking cups or silicon baking cups. Set aside.

2. To make the muffins, add the sweet potato mash, dates, eggs, coconut oil, coconut milk, and maple syrup to the bowl of a food processor and process until a smooth batter consistency.

3. In a small bowl, add the coconut flour, cinnamon, ground ginger, baking powder and salt. Whisk together with a fork until combined.

4. Add the dry ingredients to the wet ingredients and process until fully combined.

5. Spoon mixture evenly into each muffin cup. Bake in the oven for 20 minutes, turn tray around so that the mixture cooks evenly, and cook for a further 15-20 minutes, or until a skewer or toothpick inserted in the middle of one comes out clean. Remove from oven and allow to cool before transferring to a wire rack to cool completely.

6. To make the vanilla cream, add all the ingredients into a bowl of a food processor and process until smooth. Pour mixture into an airtight container. Refrigerate for 30-60 minutes, or until slightly thickened.

7. Spread the vanilla cream on top of each muffin. Top with toasted nuts and sprinkle with cinnamon (optional).

8. Store in a glass airtight container for up to 3 days in the fridge.

Notes:

-Soak cashews in room temperature filtered water for up to 3 hours, or for 1 hour using hot filtered water. Drain.

-To toast the almonds or nuts of choice, line a baking tray with unbleached parchment paper and spread nuts out onto paper. Bake in a 180 degrees (160 degrees fan forced) oven for 5-10 minutes, or until slightly golden. Be sure to watch these, as they can burn quickly if left for too long.

-You can enjoy these on their own, without the vanilla cream for a quick morning muffin.